Trump Announces New Tariffs on Canada, Mexico, and the EU

EU delays tariffs on US dried cranberries and peanut butter until August 6 On July 11, 2025, US President Donald Trump announced a 35% tariff on imports from Canada, effective August 1, according to Reuters. The announcement, delivered via a letter posted to Truth Social, warned that the rate could rise if Canada retaliates. The […]

Tariff Turbulence Shifts Consumer Priorities: What’s Next?

Mintel research highlights shifting consumer habits and emerging opportunities amid global tariff uncertainty As new tariffs and mounting uncertainty reshape the trade landscape, research by the global market research and consumer insights firm Mintel suggests that consumers are reevaluating spending —trading down in some categories while trading up in others that offer clear value or […]

Labeling Update: July 2025

Türkiye: Pistachio Paste Receives Protected Designation of Origin Status in EU On June 25, 2025, a protected geographical indication for Antep Fıstık Ezmesi / Antepfıstığı Ezmesi / Gaziantep Fıstık Ezmesi was published in the Official Journal of the European Union. As noted in the application for registration, this type of processed pistachio paste is crafted […]

Food Safety Update: July 2025

EU: Webinar and Updated Guide on Mineral Oil Hydrocarbons (MOSH/MOAH) In late June, COLEAD/AGRINFO held a webinar to discuss the new rules that the EU is expected to introduce in the coming years to limit the presence of mineral oil hydrocarbons (MOSH/MOAH) in food. Presenters provided information about current EU rules on MOSH/MOAH, future MLs […]

Latest Trade News and Agreements: July 2025

Tariffs Update: US and EU Reach Framework Trade Deal The US and the EU have announced a framework trade deal, just days after the EU published countermeasures that were set to come into effect if no agreement was reached with the US. Commission Implementing Regulation (EU) 2025/1564, published in the Official Journal of the European […]

Sustainability Update: July 2025

GRI: Launch of New Climate Change and Energy Standards In June 2025, the Global Reporting Initiative (GRI) announced the launch of new climate change and energy standards to empower organizations to take accountability for their impacts and accelerate climate action. GRI 102: Climate Change emphasizes that achieving substantial reductions in greenhouse gas emissions is the […]

Quality Assessment of Prune Jam with Different Concentration Methods Based on Physicochemical Properties, GC-IMS, and Intelligent Sensory Analysis

This study systematically investigated the impacts of four concentration methods-vacuum freezing concentration (VFC), microwave vacuum concentration (MVC), atmospheric thermal concentration (ATC), and vacuum thermal concentration (VTC)-on the quality and volatile compounds of prune jam. Advanced analytical techniques, including electronic tongue, electronic nose, gas chromatography-ion mobility spectrometry (GC-IMS), and multivariate statistical methods (principal component analysis, partial […]

Enrichment of Rice Flour with Almond Bagasse Powder: The Impact on the Physicochemical and Functional Properties of Gluten-Free Bread

Almond bagasse, a by-product of almond milk production, is rich in fibre, protein, polyunsaturated fatty acids, and bioactive compounds. Its incorporation into food products provides a sustainable approach to reducing food waste while improving nutritional quality. This study explored the impact of enriching rice flour with almond bagasse powders-either hot air-dried (HAD60) or lyophilised (LYO)-at […]

Increasing the Oxidation Stability and Shelf‐Life Quality of Hazelnuts Using a New Peeling Technique

Hazelnuts without skin are preferred by consumers. Traditionally, the skin is peeled off by the roasting technique (RT). However, RT causes undesirable reactions such as lipid oxidation. Therefore, pressurized water technique (PWT) was developed as an alternative hazelnut peeling method. In this study, the effect of PWT on quality parameters including chemical composition, ultrastructure, peroxide […]